Soba Noodle Salad with Citrus Vinaigrette

Soba Noodle Salad with Citrus Vinaigrette Recipe
Randy Mayor; Melanie J. Clarke
Look for soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets.

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Nutritional Information

Calories 418
Caloriesfromfat 22 %
Fat 10.2 g
Satfat 1.3 g
Monofat 4.3 g
Polyfat 2.4 g
Protein 31.9 g
Carbohydrate 52.4 g
Fiber 3.4 g
Cholesterol 168 mg
Iron 5.5 mg
Sodium 922 mg
Calcium 101 mg

Ingredients

1 (8-ounce) package soba noodles
1 1/4 cups frozen shelled edamame (green soybeans)
3/4 cup matchstick-cut carrots
1/3 cup sliced green onions
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped serrano chile
1 pound peeled and deveined medium shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon olive oil

Preparation

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

Note:

Laura Zapalowski,

December 2007
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